• Gluten Free Sweet Potato Pie

Gluten Free Mini Sweet Potato Pies

November is here and it’s time to start thinking about all the amazing food you will enjoy on Thanksgiving. My family loves this holiday and have already started talking about our favorite food memories and what we are looking forward to eating. Of course the holiday is much more than the food and I’ve already starting talking to my preschooler about the importance of this holiday while we drive to school. It’s always a good idea to reinforce the things we are thankful for.

We always strive to please our guests for Thanksgiving dinner and these days there seems to be more “diets” to be aware of, from sugar free, paleo, keto, carb free. Luckily these sweet potato mini pies will please the masses. They are gluten free, which is a nice selling point to your guest, but even if you are not following a gluten free diet, they are still delicious to eat. As a pie or even a side potato option, your guests will love this new addition to their Thanksgiving meal. The whole recipe is mixed up in your blender, which makes life much easier during what could be a stressful time.

Recipe Adapted from: Cotter Crunch

Gluten Free Mini Sweet Potato Pies
Gluten Free Mini Sweet Potato Pies
Gluten Free Mini Sweet Potato Pies
Gluten Free Mini Sweet Potato Pies
Gluten Free Mini Sweet Potato Pies

Products Used:

4- 5″ nonstick pie plate
Blendtec Blender
Small Quarter Baking Sheet

 

Gluten Free Mini Sweet Potato Pies

Prep Time: 15 mins
Cook Time: 40 mins
Yields: 4- 5" pies

Ingredients

  • 1/2 _ 1/4 Cup - Sweet Potato (mashed)
  • 1/2 _ 1/4 Cup - Coconut Milk (unsweetened)
  • 2 Eggs
  • 2 ounces - Unsalted Butter (melted)
  • 1/2 Teaspoon - Vanilla Extract
  • 1/3 Cup - Maple Syrup
  • 1 Tablespoon - Coconut Flour
  • 1/4 Cup - Tapioca Flour
  • 1/8 Teaspoon - Salt
  • 1 Teaspoon - Cinnamon
  • 1 Teaspoon - Baking Powder
  • 1/4 Cup - Unsweetened Coconut Flakes
  • Optional: Chopped Pecans

Method

  1. Preheat oven to 350°F and line up 4- 5" pie plates on a cookie sheet. Prepare a small piece of parchment for each pie plate. They will stay in place once you pour the batter in them
  2. Using a microwave, cook a medium to large sweet potato for 6-8 minutes. The potato is done when you can poke a knife through the potato easily. Allow it to cool a little, remove skin and mash in a bowl
  3. In a blender pour the coconut milk, butter, maple syrup, vanilla extract and eggs. Blend until all combined
  4. Add the sweet potato, blend until fully incorporated
  5. In a small bowl, mix the coconut flour, tapioca flour, salt, cinnamon and baking powder
  6. Pour the egg/sweet potato mixture into the dry ingredients. Pour half of the coconut flakes and mix with a spoon
  7. Either scoop or pour the batter into each parchment lined pie plate. The batter should almost fill to the top
  8. Bake at 350° for 40 minutes. The center of the pie should not giggle, and tooth pick should be clean. The edges will brown a bit and the texture of the pie will be a beautiful firm custard
  9. Add you favorite gluten free or store bought whip cream and enjoy the holidays

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